| Identification | More | [Name]
Ethyl 2-hydroxybenzoate | [CAS]
118-61-6 | [Synonyms]
2-ETHOXYCARBONYLPHENOL
2-HYDROXYBENZOIC ACID ETHYL ESTER
ETHYL 2-HYDROXYBENZOATE
ETHYL O-HYDROXYBENZOATE
ETHYL SALICYLATE
FEMA 2458
LABOTEST-BB LT02097419
RARECHEM AL BI 0029
SALICYLIC ACID ETHYL ESTER
2-hydroxy-benzoicaciethylester
Benzoicacid,2-hydroxy-,ethylester
Ethyl salicyclate
ethylhydroxylbenzoate
Mesotol
o-(Ethoxycarbonyl)phenol
Sal Ethyl
salethyl
salicylacidethylester
Salicylic ether
salicylicether | [EINECS(EC#)]
204-265-5 | [Molecular Formula]
C9H10O3 | [MDL Number]
MFCD00002215 | [Molecular Weight]
166.17 | [MOL File]
118-61-6.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colourless to pale yellow liquid | [Melting point ]
1 °C (lit.) | [Boiling point ]
234 °C (lit.) | [density ]
1.131 g/mL at 25 °C(lit.)
| [vapor pressure ]
0.05 mm Hg ( 25 °C)
| [FEMA ]
2458 | [refractive index ]
n20/D 1.522(lit.)
| [Fp ]
225 °F
| [storage temp. ]
Store below +30°C. | [solubility ]
0.25g/l | [form ]
Liquid | [pka]
9.93±0.10(Predicted) | [color ]
Clear colorless to pale yellow | [Odor]
at 100.00 %. sweet wintergreen mint floral spicy balsam | [explosive limit]
1.1%(V) | [Odor Type]
minty | [Water Solubility ]
slightly soluble | [JECFA Number]
900 | [Merck ]
14,3850 | [BRN ]
907659 | [Dielectric constant]
8.6（21℃） | [InChIKey]
GYCKQBWUSACYIF-UHFFFAOYSA-N | [LogP]
3.07 at 21.9℃ | [CAS DataBase Reference]
118-61-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Benzoic acid, 2-hydroxy-, ethyl ester(118-61-6) | [EPA Substance Registry System]
118-61-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36/38:Irritating to eyes and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
1
| [RTECS ]
VO3000000
| [TSCA ]
Yes | [HS Code ]
29182390 | [Toxicity]
LD50 orally in Rabbit: 1320 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
| Questions and Answers (Q&A) | Back Directory | [Description]
Ethyl 2-hydroxdybenzoate is also known as Ethyl salicylate, which a kind of ester formed through the condensation between salicylic acid and ethanol. It can be used as a perfumery, artificial essence flavoring agent and used in cosmetics. It can also be used as analgesics, anti-inflammatory and antipyretic agents.
| [References]
Sheu, Yaw-Wen, and Chein-Hsiun Tu. "Densities and viscosities of binary mixtures of ethyl acetoacetate, ethyl isovalerate, methyl benzoate, benzyl acetate, ethyl salicylate, and benzyl propionate with ethanol at T=(288.15, 298.15, 308.15, and 318.15) K." Journal of Chemical & Engineering Data 51.2 (2006): 545-553.
Filippa, Mauricio, Matías I. Sancho, and Estela Gasull. "Encapsulation of methyl and ethyl salicylates by β-cyclodextrin: HPLC, UV–vis and molecular modeling studies." Journal of pharmaceutical and biomedical analysis 48.3 (2008): 969-973.
|
| Hazard Information | Back Directory | [Chemical Properties]
clear colourless to pale yellow liquid | [Chemical Properties]
Ethyl salicylate has a characteristic aromatic odor similar to wintergreen. It tends to darken on exposure to light and air. | [Chemical Properties]
Ethyl salicylate is the ester formed by the condensation of salicylic acid and ethanol. It is a clear liquid that is sparingly soluble in water, but soluble in alcohol and ether. It has a pleasant odor resembling winter green and is used in perfumery and artificial flavors. | [Occurrence]
Reported found in raspberry, tomato, currants, rum, whiskey, red wine, plum brandy, Cape gooseberry, Feijoa
fruit, papaya and scotch. | [Uses]
manufacture of artificial perfumes. | [Definition]
ChEBI: Ethyl salicylate is a hydroxybenzoic acid. | [Preparation]
By esterification of salicylic acid with ethyl alcohol and concentrated H2SO4 at 100°C in the presence of aluminum sulfate; by heating to the boil an alkaline solution of salicylic acid and ethyl p-toluenesulfonate. | [Production Methods]
Ethyl salicylate is found naturally in currants and strawberries
. It is manufactured commercially by the esterification
of salicylic acid with ethyl alcohol. | [Taste threshold values]
Taste characteristics at 10 ppm: sweet, wintergreen, spicy and anisic. | [General Description]
Ethyl salicylate was hydrolysed to salicylic acid by the use of an extractive electrospray ionisation (EESI) device. | [Flammability and Explosibility]
Notclassified |
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